Title: Cinnamon Apple Pork Tenderloin
Categories: Diabetic, Meats
Yield: 4 servings

1 lb Pork tenderloin 2 Apples, peeled,
cored, slice
2 tb Cornstarch 2 tb Raisins
1 ts Ground cinnamon

Preheat the oven to 400 F. Place the pork tenderloin in a roasting
pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the apple
mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin.
Return to the oven and bake 15-20 minutes longer until tenderloin is
browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams
protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

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Popularity: 4% [?]

Scallops and Pasta with Fresh Tomato Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Scallops

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 t Minced garlic
2 tb Minced red bell pepper
1/4 c Shredded fresh basil
1 c Heavy cream
2 c Cooked pasta shells
Salt Pepper — to taste
2 Ripe tomatos
1 Gallon boiling water

Plunge the tomatos into the water for 10 to 15 seconds or until the skin
just begins to show a tiny split or two. Remove and let cool for a second

or two and then peel the tomato under running water. Slice into halves an
d
gently squeeze the tomato to force out the seeds. Chop the tomato quickly

into a glass bowl until ready for use. (Glass or glazed china is importan
t
because of the acid)
Rinse the scallops. Heat the butter in a pan and add the scallops. Cook a
nd
toss for a minute and add the wine, shallots, chives, garlic, bell pepper
=2E
Cover the pan and let simmer for five minutes or until the scallops are
just done. Remove the scallops with a slotted spoon and reserve. Put the

liquid into a glass dish. Add the basil to the liquid. Put the cream and
tomato into the pan and reduce over high heat buy one-half. Add the
reserved liquid and reduce by half again. Add the pasta to this to heat
through and then the scallops for just a minute. Serve with freshly grate
d
parmesan cheese. Servings: 4

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Per serving: 419 Calories; 26g Fat (59% calories from fat); 31g Protein;
10g Carbohydrate; 145mg Cholesterol; 357mg Sodium

Popularity: 4% [?]

YIN-YANG SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sweet corn kernals
3 c Water
1/2 ts Salt
1/2 c Chopped fresh spinach
1/2 c Cornstarch
1 t Vegetable oil

Try your hand at swirling two colorful purees into
this universal symbol!

DIRECTIONS: ÿÿÿÿPlace corn in a blender with 1
cup water and 1/4 teaspoon salt. Blend until smooth,
remove mixture to a bowl and set aside.

Place spinach in a blender with 1 cup water and
remaining 1/4 teaspoon salt. Blend until smooth,
remove mixture to a second bowl and set aside.

In a separate bowl, mix cornstarch with 1 cup water
until blended.

Heat 1/2 tsp. oil in a saucepan over medium heat. Add
corn puress. Add half of cornstarch mixture, stirring
until smooth. Then empty contents into a large
2-quart serving bowl.

Clean pan and heat remaining 1/2 teaspoon oil over
medium heat. Add spinach puree and stir. Mix in
remaining half of cornstarch mixture.

Pour spinach mixture into corn mixture and swirl to
create desired design. (Each vegetable puree will hold
its shape). Serve warm.

Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g
fat, 0 mg chol, 37 mg calcium

Source: Chef George Tang of Harmony Vegetarian
Restaurant Recipe published in: Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias

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Popularity: 4% [?]

Title: OJAWASHKWAWEGAD (WILD GREEN SALAD)
Categories: Salads, Native, Algonquin, Vegetables
Yield: 1 recipe

—————————SALAD—————————
1 c Wild onions -=OR=- leeks,
— well chopped
1 qt Watercress
1/4 c Sheep -=OR=- wood sorrel
1 1/2 c Dandelion leaves

————————-DRESSING————————-
1/3 c Sunflower seed oil
1/3 c Cider vinegar
3 tb Maple syrup
3/4 ts Salt
1/4 ts Black pepper

Toss together the salad ingredients. Combine the
dressing ingredients mix well. Toss the salad in
the dressing serve.

—–

Popularity: 4% [?]

BEAN THREAD SALAD (YUM WOON SEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 c Large dried shrimp
2 oz Mung bean thread noodles
4 Or 5 medium raw prawns,
-shelled, deveined
3 tb Fresh lime juice
2 1/2 tb Fish sauce
3/4 ts Sugar
1 Or 2 medium button
-mushrooms, thinly sliced
1 Celery stalk, thinly sliced
-at an angle
1 Green onion, sliced into 1
-1/2-inch lengths
1 tb Coarsely chopped coriander
-leaves
Red lettuce, washed and
-drained

This salad is very easy to make, and combines the sour, sweet and salty
flavors typical of Thai cuisine. From “Thai Cooking From the Siam Cuisine
Restaurant” (North Atlantic Books, 1989).

Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
(They should still be in relatively whole pieces.) Set aside.

Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
strainer to hold the noodles, dip them into boiling for 1 second. Remove
and immediately dip into ice water to stop the cooking. Drain well and set
aside.

Using a strainer to hold the prawns, boil for 6 seconds until they turn
pink. Drain well.

Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
onions and coriander leaves.

Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
912 carbohydrate, 1 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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Popularity: 7% [?]

Cheese-Garlic Biscuits

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese — shredded
1/4 cup butter or margarine
1/4 teaspoon garlic powder

Heat oven to 450 degrees

Mix Bisquik, milk, and cheese until soft dough forms. Beat vigorously 30
seconds. Drop dough by spoonfull onto ungreased cookie sheet. Bake 8 to 10
min or until golden brown. Melt and mix margarine and garlic powder. Brush
over warm biscuits before removing from cookie sheet Serve warm.

(10-12 biscuits)

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Popularity: 4% [?]

IRISH RAISIN BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-LYNDA MCCORMICK (WCDJ16B)
1 pk Yeast
1 Egg
3 c Bread flour
1/4 c Butter
1/4 c Sugar
3/4 c Warm water
1 t Cinnamon
1/2 c Warm milk
1/2 ts Salt
1 c Raisins

Add all ingredients to pan, except raisins. Select white bread
setting turn the baking control knob to 12 o’clock position. Add
raisins at the 10 beeps sound. LYNDA MCCORMICK (WCDJ16B)

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Popularity: 4% [?]

Spaghettini Portofino

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spaghettini
4 tb Olive oil, heated
20 Bay Scallops
24 Rock Shrimp
2 ts Garlic — minced
4 tb Onion — minced
2 c White wine
4 c Tomato — seeded, diced
1 d Salt Pepper to taste

Cook spaghettini to al dente, rinse drain. Sear
olive oil, scallops, and shrimp over high heat until
shrimp turn white. Add garlic and onion and cook until
translucent. Deglaze with wine two minutes. Add
tomato, salt and pepper and simmer 8 minutes. To
serve, toss sauce and pasta, place in dishes, garnish
with basil leaves.

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Popularity: 4% [?]

CROCKPOT TERIYAKI STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 c Soy sauce
1 tb Sugar
1 Clove garlic crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover
and cook on low for 6 to 8 hours. Serve with rice…. Makes 5-6
servings…

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Popularity: 6% [?]

Title: BILTONG (BEEF JERKY)
Categories: African, Snacks
Yield: 4 servings

Salting mixture: 1 lb salt 2 oz sugar 1 oz saltpeter
pepper and chili spices –
to taste

As you travel around East Africa you will see countless Africans
selling food along the roadsides, in the markets, or through bus and
train windows. They sell fruit, boiled eggs grilled maize, boiled
maize, yogurt, milk, soda pop, fried dough balls, samosas, yellow
buns, and real seasonal delicacies like roasted mice and termites.
The following are a few East African snack foods you can try.

“Beef Jerky” is more common in South Africa but still a part of the
East African diet. It is generally made from beef, but other game is
used when available. Cut strips of meat following the grain of
muscle. Make strips 2 inches wide and 1 inch thick. Best made during
cool dry weather if possible.

Salt the meat by rubbing the mixture in well and leave in the basin
of salt mixture overnight. Dip a cloth in vinegar, wring dry and
whip the meat well.

Hang the strips of meat in a cool, dry, well ventilated place until
dry.

You can also hang the meat on an oven rack placed in the top slot of
the oven. Dry the meat on low heat.

Recipe By : Mrarchway@aol.com

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Popularity: 4% [?]